The flavours of this Dahl are honest and simple. There isn’t much fuss or flare, yet it seems to satisfy all that eat it. Enjoy as is, or add some of your favourite vegetables, fresh spinach and garden peas would work wonderfully. I served this up alongside some brown rice and Crispy Cauliflower. Topped with Chilli Jam and a Zesty Coconut Cashew Cream.
Mains
Red Lentil Dahl
By Gian Manik
- 1 cup of red lentils, soaked for around 1 hour
- 1 tin of crushed tomatoes
- 1 knob of ginger, finely grated
- 2 brown onions, roughly chopped
- 4 cloves of garlic, crushed
- 2 tbsp. of Coconut Oil
- 1 tsp. of mustard seeds
- 1 tbsp. of Coconut Sugar
- ¼ of a kent pumpkin, cut into small chunks and roasted
- Step 1Heat the Coconut Oil in a large pot or fry pan heat to a moderate heat
- Step 2Add the onions and ginger, cook until translucent
- Step 3Add the garlic and mustard seeds, fry for 2-3 minutes or until aromatic
- Step 4Add the tomatoes and a further two tins of water, along with lentils
- Step 5Cover and bring to a boil, reduce to a simmer and let cook until the lentils are tender, add more water if the mix is heavy
- Step 6When almost ready add the roasted pumpkin and coconut sugar and stir to combine, taste and adjust sugar/salt levels accordingly
- Step 7Serve alongside brown rice and crispy cauliflower!
